I make these potato chip cookies when I want something a little unexpected, and ridiculously good with a cup of coffee. They’re buttery and sweet with a salty crunch tucked inside—the kind of cookie that makes people pause after the first bite and ask, “Wait, what is in this?” I’ve tested versions with butter, shortening, fancy chips, and regular old pantry brands—and this one nails it every time.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
The sweet-salty cookie you didn’t know you needed!
Ok but really, who puts potato chips in cookies, amirite?! I had one for the first time at a neighborhood bake sale in Pennsylvania. I didn’t know what it was at the time—just that it was sweet, a little salty, and way better than the standard chocolate chip cookie options lined up on the table.
What makes my version special is the balance between the textures. The shortening (or butter) makes the edges crisp but leaves the middle soft. The potato chips add a delicate crunch without making the cookie heavy, and toasting the nuts first adds real depth. It’s simple, fun, and always a conversation starter—the kind of thing you’ll want to have ready for a casual gathering or just a regular Tuesday afternoon.
If you love cookies with an unexpected twist, try out my strawberry shortcake cookies and cowboy cookies!
Ingredients and why they matter
This potato chip cookie recipe strikes a perfect balance of sweet and salty! Brown sugar adds rich texture and deep sweetness, while chopped nuts bring crunch and crushed potato chips lend an unexpected crispy, savory bite. Shortening, egg, and flour form the classic cookie base—so don’t skip them!
Full ingredient list and detailed instructions in the recipe card.
Notes & Variations
- Vegetable shortening or butter: Shortening gives a lighter, crispier cookie, while butter gives rich flavor and a chewier center. Pick your vibe.
- Brown sugar and granulated sugar: Brown sugar brings moisture and chewiness, while white sugar helps crisp the edges.
- Potato chips: Adds a subtle, salty crunch. Thinner chips like Pringles fold into the dough easily. Make sure to use plain, salted potato chips.
- Chopped nuts: Pecans or walnuts bring a nutty richness. Toasting them first deepens the flavor.
- Powdered sugar: A light dusting at the end brings a delicate sweetness and finishes the cookie beautifully.
TIPS & TRICKS
Shruthi’s top tips
- Weigh your flour if you can for more consistent results (too much flour = dense cookies).
- Cream the butter or shortening until light and fluffy—this gives the best cookie texture.
- Use thin, crispy potato chips for a delicate crunch that doesn’t overwhelm the dough.
- Gently fold in chips and nuts to keep the texture light and prevent crushing them.
- Don’t overbake—the cookies should look just set in the middle when you pull them out.
- Cool completely before dusting with powdered sugar so it sticks lightly without melting
How to make potato chip cookies
- In a large bowl, beat the shortening (or butter), brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract and beat until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring just until incorporated.
- Gently fold in the chopped nuts and crushed potato chips to the cookie batter, being careful not to overmix.
- Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake until the edges are lightly golden and the centers look just set, 10 to 12 minutes. Rotate the sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, lightly sprinkle the cookies with powdered sugar.
How to serve potato chip cookies
Enjoy these potato chip cookies fresh out of the oven! Pair them with a glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for a sweet-salty treat that hits all the right notes. Trust me, it’s the best afternoon pick-me-up!
Storage and reheating suggestions
Store leftovers in an airtight container at room temperature for up to 5 days. You can also place them in a freezer bag and keep them frozen for up to 2 months. Let it thaw to room temp before serving.
More easy cookie recipes
Looking for more cookies you can whip up in a pinch? Here are some of my favorite quick and crave-worthy recipes!
Almond Flour Peanut Butter Cookies
No Chill Chocolate Chip Cookies
3 Ingredient Nutella Cookies
Old Fashioned Oatmeal Cookies
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Potato Chip Cookies
Ingredients
- ½ cup vegetable shortening, or unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chopped nuts, such as pecans or walnuts
- ½ cup potato chips, plain and crushed, such as Pringles or kettle-style chips
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the shortening (or butter), brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring just until incorporated.
- Gently fold in the chopped nuts and crushed potato chips, being careful not to overmix.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake until the edges are lightly golden and the centers look just set, 10 to 12 minutes. Rotate the sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, lightly dust the cookies with powdered sugar.
Notes
- Using shortening will yield a slightly lighter, crispier cookie, while butter will give you a richer flavor and a chewier texture.
- Thinner, crispier potato chips like Pringles work best for a subtle crunch without overwhelming the cookie.
- For extra depth, toast the nuts lightly before adding them to the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
